Paella

Name: Paella | Asda Good Living
Total time: 55 min
Yield: 8
Cuisine: Spanish
Ingredients: 1.1kg pack chicken drumsticks; 1 onion, chopped; 2 tbsp olive oil; 90g Chosen by you Diced Chorizo; 2 red peppers, de-seeded and cut into pieces; 1-2 cloves garlic, crushed; 1 level tsp smoked paprika; Generous pinch of saffron; 400g Asda Paella Rice (or Asda Arborio Rice); 50ml white wine (optional); 1.5 litre hot chicken stock; 250g frozen peas; 2 x 240g packs chilled Asda Ready To Eat Seafood Selection; 12 green olives

Cooking this traditional Spanish one-pan recipe over charcoal adds even more flavour - perfect for feeding a crowd

By Asda Good Living,21st September 2015

(4 votes)

Cook: 55 Mins

Serves: 8

Price: £3.25 per serving

Nutritional Information

Each 508g serving contains

Energy
1890kj
452kcal

23%

Fat
13.2g

Med
19%

Saturates
3.6g

Med
18%

Sugars
4.6g

Low
5%

Salt
2.03g

High
34%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
372kj/89kcal

Ingredients

1.1kg pack chicken drumsticks

1 onion, chopped

2 tbsp olive oil

90g Chosen by you Diced Chorizo

2 red peppers, de-seeded and cut into pieces

1-2 cloves garlic, crushed

1 level tsp smoked paprika

Generous pinch of saffron

400g Asda Paella Rice (or Asda Arborio Rice)

50ml white wine (optional)

1.5 litre hot chicken stock

250g frozen peas

2 x 240g packs chilled Asda Ready To Eat Seafood Selection

12 green olives

Method

Make 3 cuts in the fleshy side of each drumstick. Barbecue for 20-25 minutes - or roast at 190C/170C Fan/Gas 5 for 30 minutes - turning occasionally, until cooked through. Set aside.

In a large frying pan, cook the onion in the oil on the barbecue - or hob - until soft. Add the chorizo and peppers and cook for 4 minutes, stirring occasionally, until the peppers soften. Add the garlic and cook for another minute.

Stir in the paprika and saffron. Add the rice and stir until it's well coated by the other ingredients. Stir in the wine, if using, and cook for another minute.

Pour in 500ml of the hot stock and simmer briskly, stirring occasionally, until it's almost absorbed.

Add the drumsticks and another 500ml of the stock, then simmer again, stirring occasionally, until the stock is almost absorbed.

Add the rest of the stock and the peas. Cook for a further 5 minutes.

Add the seafood and the olives, then cook for another 10 minutes, or until the chicken and seafood are cooked through and the rice is tender.